Clementine and almond upside-down cake
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
50
MINUTES
CUISINE
COURSE
IEC-recipe-root
Method
To make the topping, place the sugar and water into a heavy-based saucepan over a low heat until the sugar has melted. Add in the zest, the sliced clementines and the marmalade and allow to bubble very gently for four minutes. Place the sliced clementines and the sticky liquid into the base of tin.
Preheat your oven to 180°C and grease an 8-inch springform or loose-based cake tin with parchment.
Beat the butter and sugar until the colour is light and creamy.
Mix the zest and almond essence and egg together and slowly add it to the butter mixture making sure to combine it well. Add in the ground almonds and flour to make a smooth batter.
Scoop the batter over the top of the sliced clementines and bake for about 45 minutes until it is baked through. Allow to cool in the tin for about ten minutes then run a knife around the edge of the tin, gently turn the cake out onto a large plate.
Ingredients
For the upside-down topping:
200g golden caster sugar
120ml water
Zest of 2 clementines and 6 sliced horizontally
2 tbsp marmalade
For the cake batter:
210g caster sugar
250g soft butter
Zest of 4 clementines
1 tsp almond extract
4 eggs, lightly beaten
100g ground almonds
150g self-raising flour
Method
To make the topping, place the sugar and water into a heavy-based saucepan over a low heat until the sugar has melted. Add in the zest, the sliced clementines and the marmalade and allow to bubble very gently for four minutes. Place the sliced clementines and the sticky liquid into the base of tin.
Preheat your oven to 180°C and grease an 8-inch springform or loose-based cake tin with parchment.
Beat the butter and sugar until the colour is light and creamy.
Mix the zest and almond essence and egg together and slowly add it to the butter mixture making sure to combine it well. Add in the ground almonds and flour to make a smooth batter.
Scoop the batter over the top of the sliced clementines and bake for about 45 minutes until it is baked through. Allow to cool in the tin for about ten minutes then run a knife around the edge of the tin, gently turn the cake out onto a large plate.
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